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Author Notes: This dish is best at the peak of summer when your garden or local farmer's market vegetables are plentiful. August and September bring with it the aroma of roasting New Mexican green chiles throughout the city of Santa Fe. If these chiles are not available, add minced jalapeno or serrano chiles, or if you want a milder flavor, use roasted, peeled, seeded and diced poblanos or 1/4 cup your favorite green salsa. —epicureanodyssey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 ears fresh corn, peeled, silk removed, corn cut from the cob
- 1 small red bell pepper, seeded, medium dice
- 3 large garlic cloves, minced
- 2 small zucchini, trimed, medium dice
- 2 medium yellow zucchini or summer squash, trimmed, medium dice
- 2 hot, medium or mild New Mexican green chiles, roasted, peeled, seeded and diced or more to taste, or 1/4 cup of your favorite green salsa
- 1 small bunch green onions, white and green parts, thinly sliced
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon Mexican oregano, preferably Oaxacan
- 2 cups cherry or grape tomatoes, halved
- kosher salt, to taste
- freshly milled black pepper
- 1 cup Mexican queso fresco, ricotta salata or feta cheese, crumbled
- 1 cup cilantro leaves, divided
- In a large fry pan, over medium heat, add the olive oil and butter. Add the corn and sauté for 5 to 7 minutes. Add the red pepper and continue cooking for another 3 or so minutes. Add the garlic and sauté for a minute. Toss in the zucchini and yellow squash, cook for about 5 minutes or until crisp tender. Add the green chiles, green onions, cumin, oregano and cherry tomatoes and cook until the tomatoes are heated through. Season with salt and pepper, to taste. Sprinkle with queso fresco and half the cilantro leaves and stir gently to combine. Remove from heat.
- Transfer calabacitas to a heated serving bowl and top with cilantro leaves. Serve warm.
- This recipe was entered in the contest for Your Best Corn off the Cob
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